Zinsky’s the new New York-style deli going into Preston Royal is taking shape. (I love the fact that they blasted the back wall out and put in windows.) The crew hopes to open “in the beginning of July.” I caught up with one of the partners, Liz Baron, over the weekend. She files this report:
Jim Baron, Mark Brezinski (our partner), Lex Berlin (the chef) and I spent some serious deli time in New York City. We visited the iconic NY delis – everything from Second Ave. Deli, Katz’s, Barney Greengrass, H&H Bagels, Artie’s, Russ and Daughters, Zabar’s, Carnegie, Stage and The Pickle Guys – to name a few!. Our goal at Zinsky’s is to serve the best of everything – best smoked fish, pastrami, bagels, matzo ball soup, corned beef, etc., etc. We wanted to go to the source to make sure we were choosing those items. Some of our products will be outsourced (Acme fish, Eisenberg pastrami), some made in Dallas (Robert Ozarow [Empire Bakery] is working on a bagel for us), and some made by Lex. We’re still in the process of tasting and selecting – and plan to test more in front of some small and large groups.
Here is my favorite part:
Because this is a New York style deli, we’ve gotten a lot of feedback from native New Yorkers about everything. Relish in the tuna salad? Onion in the egg salad? Wide or thin noodles in the chicken soup? I think more than any other type of food, people have strong feelings about how deli food should be prepared (like their mother did it, of course!). In an attempt to respect and consider the volume of feedback we are getting and anticipate we will get, we’ve decided to have a “kvetch box” somewhere in the restaurant. Best kvetch of the week wins a free sandwich. I’m thinking the tag line might be “We value your opinion… maybe”.
Kvetch box? Nice. I say speak now, Dishers, or forever hold your kvetch.
(Hello? Did Liz say, “We plan to test more in front of some small and large groups?” I promise, no salmon.)